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Donal Skehan: Orange & Mint Crispy Duck Rolls


Orange & Mint Crispy Duck Rolls

Orange & Mint Crispy Duck Rolls

Pudding Bombs

Pudding Bombs


Orange & Mint Crispy Duck Rolls

For parties and get-togethers, these duck rolls not only make great canapés but are also an easy starter if you want to do something a little different for your next dinner party.

Makes 12 Pancakes

You will need

1 Silverhill, honey roast half duck

12 Chinese pancakes

6 spring onions, finely sliced

Handful of mint, leaves picked

Handful of coriander, leaves picked

½ red chilli, finely sliced for garnish

Zest of 1 orange, for garnish

For the dressing:

Juice of ½ orange

½ red chilli, finely sliced

1 tbsp honey

1 tbsp dark soy sauce

1 tbsp rice wine

1 tbsp sunflower oil


Cook the duck in an oven at 200˚C until crisp and cooked. Mix the orange juice, chilli, honey, dark soy sauce, rice wine and sunflower oil and set aside. When the duck has cooked and rested for a bit, shred it into small pieces and mix it with the dressing.

Warm the pancakes wrapped in tinfoil on a pan over a low heat. Assemble the pancakes by putting a little bit of duck, spring onion, mint, coriander, chilli and orange zest on each pancake, roll up and enjoy!

Food village

If you haven't overdone it with festive cheer just yet, make sure to visit the New Year's Food Village in the grounds of Dublin Castle. The event runs from December 30-January 1, from noon each day. Treat yourself to artisan food, free family activities and music. SEE: nyfdublin.com

Leftover Pudding Bombs


Pudding Bombs

Pudding Bombs

Pudding Bombs


Take 250g of leftover Christmas pud, crumble it and sprinkle with 3 tbsp of brown sugar. Place on a lined baking tray under a hot grill until the sugar has caramelised. Remove and allow to cool. Mix with 1 litre of softened vanilla ice-cream and a jar of salted caramel or dulche de leche. Spoon into cling-lined pudding moulds or small cups and pop in the freezer until firm. Remove from moulds and serve with a generous drizzle of caramel.

Indian Spiced Nut Mix

Roasted nuts have to be the most simple addition to a New Year’s spread. Preheat the oven to 200˚C. Place 300g of mixed nuts (cashews, walnuts, almonds etc) in a roasting tray and toss with olive oil until all the nuts are coated and glossy. Sprinkle over 1 tsp of garam masala, ½ tsp ground cumin, ½ tsp cayenne pepper and season generously with sea salt. Place in the oven for 10 minutes until toasted and golden. Remove from the oven and allow to cool slightly before serving.

Weekend Magazine

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